Name: Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs (at room temperature); 1/4 cup unsalted butter (melted); 1/4 cup canola oil; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups shredded zucchini; 1 cup semisweet chocolate chips (divided)

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If you’re looking for a delicious way to sneak some veggies into your desserts, this Double Chocolate Zucchini Bread is just the treat you need! It’s rich, moist, and absolutely packed with chocolatey goodness. The best part? You can enjoy it any time of the day—whether as a quick breakfast on busy mornings, a delightful snack for the kids after school, or even as a sweet ending to a family dinner. This recipe has become a beloved staple in my household, and I’m sure it will quickly find its way into yours too!

The magic of this zucchini bread lies in its ability to blend the subtle flavor of zucchini with deep chocolate notes. You won’t even notice the zucchini is there, but you will definitely appreciate how it keeps the bread moist and tender. Trust me; once you take that first slice, you’ll be left craving more!

Why You’ll Love This Recipe

Easy to make: With simple steps and common ingredients, whipping up this Double Chocolate Zucchini Bread is a breeze!
Family-friendly: Kids love chocolate, and they’ll never suspect they’re eating their veggies!
Make-ahead convenience: Bake it ahead of time for busy mornings or gatherings; it stays fresh for days.
Versatile: Enjoy it plain or dressed up with nuts or spices for a fun twist.

Ingredients You’ll Need

This Double Chocolate Zucchini Bread uses simple, wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need to create this delightful treat!

1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs (at room temperature)
1/4 cup unsalted butter (melted and slightly cooled)
1/4 cup canola oil (or vegetable oil, or melted coconut oil)
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips (divided)

Variations

One of the things I love about this recipe is its flexibility! Feel free to get creative and make it your own with these fun variations:

Add some crunch: Toss in some chopped walnuts or pecans for added texture.
Spice it up: Add a pinch of cinnamon or nutmeg for warmth and depth of flavor.
Go fruity: Mix in some chocolate chunks or dried fruit like cranberries for an extra layer of sweetness.

How to Make Double Chocolate Zucchini Bread

Step 1: Preheat Oven

Start by preheating your oven to 350°F. Greasing your 9×5-inch loaf pan is crucial so that our delicious bread comes out easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. This step ensures that all dry ingredients are well combined and helps create an even texture in your bread.

Step 3: Mix Wet Ingredients

In a large bowl, combine the eggs, melted butter, oil, brown sugar, and vanilla extract. Whisk until smooth! This mixture will provide moisture and richness to our bread.

Step 4: Combine Mixtures

Gently stir the dry ingredients into the wet mixture until just combined. Then fold in the shredded zucchini and three-quarters of the chocolate chips. Be careful not to overmix; we want that tender crumb!

Step 5: Prepare Batter

Pour your batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top for an extra chocolatey finish. Who doesn’t love seeing those melty morsels as soon as they slice into their bread?

Step 6: Bake

Bake in your preheated oven for 50–60 minutes. Keep an eye on it! The bread is ready when a toothpick inserted into the center comes out mostly clean.

Step 7: Cool and Serve

Once baked, allow the bread to cool in the pan for about 15 minutes before transferring it onto a wire rack. Once cooled slightly, slice away and enjoy this chocolatey delight with friends or family!

Now that you have all the steps laid out before you let’s get baking! Your kitchen is about to smell amazing!

Pro Tips for Making Double Chocolate Zucchini Bread

Making this delicious Double Chocolate Zucchini Bread is a breeze, especially with a few helpful tips!

Choose Fresh Zucchini: Using fresh zucchini ensures maximum moisture and flavor. Look for firm, shiny zucchini without blemishes for the best results.
Grate Finely: Shredding your zucchini finely helps it blend seamlessly into the batter. This way, you won’t even notice it’s there, but your bread will still be moist and delicious!
Do Not Overmix: Mixing the batter just until combined keeps your bread tender. Overmixing can lead to a dense texture, which we definitely want to avoid!
Use High-Quality Cocoa Powder: Opting for Dutch process cocoa adds a rich depth of flavor that enhances the chocolate experience. It makes your bread taste indulgent and luxurious!
Let It Cool Completely: Allowing the bread to cool completely before slicing helps it set up properly, ensuring clean slices and preventing it from becoming too crumbly.

How to Serve Double Chocolate Zucchini Bread

Serving up this delightful bread is just as fun as baking it! Here are some creative ideas to present it beautifully.

Garnishes

Dust with Powdered Sugar: A light sprinkle of powdered sugar adds an elegant touch and a bit of sweetness that makes every slice look irresistible.
Serve with Fresh Berries: A handful of fresh berries on the side brings a lovely pop of color and a burst of tartness that contrasts beautifully with the sweet bread.

Side Dishes

Greek Yogurt: A dollop of creamy Greek yogurt adds protein and a tangy flavor that pairs wonderfully with the sweetness of the chocolate.
Coffee or Tea: A warm cup of coffee or tea complements the flavors perfectly. The richness of coffee or the soothing qualities of tea make them ideal companions for this treat.
Nut Butter: Spreading almond or peanut butter on a slice takes it to another level. The nutty flavor and added protein create an indulgent snack or breakfast option!
Fruit Salad: A refreshing fruit salad provides bright flavors and balances out the rich chocolate. Consider mixing seasonal fruits for an extra vibrant presentation.

Now you’re all set to bake, serve, and enjoy this incredible Double Chocolate Zucchini Bread! Happy baking!

Make Ahead and Storage

This Double Chocolate Zucchini Bread is not only delicious but also perfect for meal prep! You can make it ahead of time and enjoy it throughout the week, making it a convenient snack or breakfast option.

Storing Leftovers

Keep the bread in an airtight container at room temperature for up to 3 days.
For longer freshness, store it in the refrigerator where it will last for about a week.

Freezing

Allow the bread to cool completely before slicing.
Wrap individual slices or the whole loaf tightly in plastic wrap and then place them in a freezer-safe bag.
Freeze for up to 3 months; just remember to label with the date!

Reheating

To reheat a slice, simply pop it in the microwave for about 10-15 seconds until warmed through.
For a crispy edge, you can toast it lightly in a toaster oven.

FAQs

Here are some common questions you might have about this recipe!

Can I use gluten-free flour for Double Chocolate Zucchini Bread?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure it’s one that measures cup-for-cup like traditional flour for best results.

How can I make my Double Chocolate Zucchini Bread sweeter?

If you prefer a sweeter taste, consider adding an extra tablespoon of brown sugar or increasing the chocolate chips to 1 1/4 cups.

Can I add nuts to my Double Chocolate Zucchini Bread?

Yes! Chopped walnuts or pecans would be delicious additions. Just fold them gently into the batter along with the zucchini.

What if I don’t have Dutch process cocoa?

You can use unsweetened cocoa powder as a substitute, though the flavor may vary slightly. The bread will still be delicious!

How do I know when my Double Chocolate Zucchini Bread is done baking?

Insert a toothpick into the center; if it comes out mostly clean (a few crumbs are okay), your bread is ready!

Final Thoughts

I hope you’re excited to whip up this delightful Double Chocolate Zucchini Bread! It’s such a special recipe that combines indulgent chocolatey goodness with healthy zucchini. Whether you’re enjoying it fresh from the oven or savoring leftovers throughout the week, this treat brings joy every time. Enjoy making it and sharing it with loved ones—it’s bound to become a favorite in your home! Happy baking!

Double Chocolate Zucchini Bread

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Author: Madison
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Indulge in the rich, chocolatey delight of Double Chocolate Zucchini Bread. This moist and flavorful loaf is a fantastic way to sneak in some vegetables while satisfying your sweet tooth. Perfect for breakfast, snacks, or dessert, it features the subtle goodness of zucchini blended seamlessly with decadent chocolate. Your family will adore this treat, and you’ll love how easy it is to prepare! With a simple mix of pantry staples, you can whip up this delightful bread any time and enjoy it fresh or as a make-ahead option throughout the week.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs (at room temperature)
1/4 cup unsalted butter (melted)
1/4 cup canola oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups shredded zucchini
1 cup semisweet chocolate chips (divided)

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Instructions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
In a large bowl, mix eggs, melted butter, oil, brown sugar, and vanilla until smooth.
Gradually stir in dry ingredients until just combined; fold in shredded zucchini and three-quarters of the chocolate chips.
Pour the batter into the prepared pan and top with remaining chocolate chips.
Bake for 50–60 minutes or until a toothpick comes out mostly clean.
Allow cooling in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.